Banana Cinnamon Bundt Cake
Moist, fragrant, and incredibly comforting, this Banana Cinnamon Bundt Cake is the perfect dessert for any occasion. Made with ripe bananas, a hint of sour cream for extra tenderness, and warm cinnamon spice, this cake delivers a delightful balance of sweetness and spice in every bite. Its gorgeous golden crust and lush, fluffy interior make it a show-stopping centerpiece, while the silky cinnamon glaze drizzled on top adds a touch of elegance and irresistible flavor. Whether you're baking for a family gathering or simply treating yourself, this easy-to-follow recipe is a surefire way to impress. With just 20 minutes of prep, you'll have a 12-serving masterpiece that's sure to vanish in no time. Perfect for banana lovers and dessert enthusiasts alike, this bundt cake is a celebration of classic, cozy flavors with a modern twist!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup unsalted butter
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup sour cream
- 0.5 cup powdered sugar
- 2 tablespoons milk
- 0.25 teaspoon ground cinnamon (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a bundt pan with butter or nonstick spray. Dust the inside with flour to prevent sticking and set aside.
Peel the bananas and mash them in a medium bowl using a fork or potato masher until smooth. Set aside.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the mashed bananas and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the dry ingredients to ensure a smooth batter. Mix until just combined; do not overmix.
Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
To make the glaze, whisk the powdered sugar, milk, and ground cinnamon together in a small bowl until smooth. Adjust the consistency by adding more milk, one teaspoon at a time, if needed.
Drizzle the cinnamon glaze over the completely cooled cake, letting it drip down the sides.
Slice and serve the Banana Cinnamon Bundt Cake. Enjoy!
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 36.7 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 192 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
